Put four ounces of butter in a stewpan with one ounce of flour, a little nutmeg, pepper and salt; knead these well together with a wooden spoon, add rather less than half a pint of stock, or water, a teaspoonful of anchovy, a tablespoonful of Harvey, a little browning, and a good tablespoonful of capers; stir the sauce over the fire until it begins to boil, then add about one ounce of butter, mix well to make it smooth, and the sauce will be ready to serve with fried or broiled fish.